Vanilla Pannacotta

Indulge in the delightful world of our Vanilla Pannacotta, a must-have addition to your culinary repertoire. This recipe offers a perfect balance of simplicity and creativity. At its core, you'll find the elegant vanilla Pannacotta, a canvas ready for your imagination to paint with the seasonal fruits and flavors of your choice. Think succulent blueberries, vibrant raspberries, tropical granadilla, or even an unexpected twist like a Rooibos tea topping. For the ultimate visual appeal, we recommend using whole vanilla pods, allowing their seeds to adorn this decadent dessert.

In crafting this Vanilla Pannacotta recipe, we strongly endorse the use of gelatine powder. Unlike gelatine sheets, which can be finicky, the powder guarantees a smooth and fuss-free setting process when you follow the instructions and measurements meticulously. As a culinary enthusiast who once attended the Warwick Chef School, I recall the pitfalls of using gelatine incorrectly an unsightly gel-like layer forming atop the dessert, signaling that something went awry. Today, I share this tip to ensure that future cooks and chefs embark on this journey with confidence and success.

Creating this dessert is a breeze. Simply prepare the mixture, allow it to set in the refrigerator, and conjure your topping coulis. For presentation, opt for clear glassware, bowls, or modern jars to astound your friends and family. A final touch of edible flowers or a sprig of fresh mint elevates its visual appeal. The addition of yogurt imparts a delightful creaminess to this already heavenly treat.

Remember, when using larger glassware or jars, don't fill them to the brim. This dessert is a decadent pleasure, and a smaller portion, especially after a satisfying main course, is just the right amount to savor. Vanilla Pannacotta is an ideal choice for rounding off a ladies' lunch or as a quick dinner dessert. If you're looking for a unique twist on this classic, check out our Raspberry Christmas Pannacotta for a different variation. Enjoy the culinary journey!

Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanrossdigital.co.za, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Serves: 6 Prep time: 10 Minutes Cook time: 20 Minutes Ready in: 30 Minutes

Nutrition: Calories 372 Carbs: 61g Protein: 0g Fat: 11g

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Ingredients:

VANILLA PANNACOTTA
15 ml gelatine powder

60 ml water

125 ml sugar

500ml cream

1¼ cup double cream plain yogurt

5 teaspoons vanilla essence

2 vanilla pods or beans, cut lengthwise and seeds scraped

ROOIBOS SYRUP
¾ cup sugar

¼ cup honey

1 cup water

3-4 Rooibos tea bags, preferably Freshpak

Instructions:

VANILLA PANNACOTTA:
Place the gelatine powder in a small ramekin .

Add the over over the gelatine powder and leave to sponge for 5 minutes.

Mix the sugar and half of the cream in a saucepan and place over medium heat to warm.

Add the gelatine to the cream mixture over the stove and stir until the gelatine dissolves.

Remove from the heat and stir in the yogurt and remaining cream until the mixture is smooth.

Add the vanilla essence and the vanilla pods/bean's seeds. Divide evenly in the ramekins.Cover and let cool for 4 hours until the pannacottas are set.

ROOIBOS SYRUP:
Mix the sugar, honey, water and teabags in a saucepan and heat it over medium heat.

Bring to boiling point until all the sugar has dissolved. Remove the teabags and make sure you found the correct consistency for your syrup. It must not be too runny, nor too thick.Let cool and cover the top of the panna cotta with a layer of Rooibos tea syrup.

TIP: You can make all different kinds of syrup types for example: raspberry syrup, granadilla syrup and espresso syrup. .

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